This Rosemary Sweet Potato Quiche with Turkey Sausage, Sundried Tomatoes, and Chiles is the perfect option for a gluten-free quiche base! It’s super simple and so delicious. The filling is packed with protein and some serious flavor from the help of sun-dried tomatoes and green chiles. An unlikely combination, but undeniably delicious!
Do healthy breakfasts (perhaps on-the-go-friendly) fit your healthy eating intentions of 2018?
I knew it!
You’re in luck – because with this recipe, I have you covered.
The Delicious State of Montana
A few months ago, I was in Whitefish, Montana, near Glacier National Park.
First of all: if you’ve never been, plan a trip immediately. Glacier is one of those places you leave feeling so small and so insignificant. Like you’re in the presence of something bigger. And quite literally, you are: the park is over 1 million acres, has 762 lakes, and is home to Mt. Cleveland, towering at 10,479 feet.
If it isn’t evident that I love this place already, I’m actually in the process of planning my next trip back in June to run the Glacier National Park Half Marathon. Bucket List: CHECK.
Let’s Talk Food
In Whitefish, I stopped at this cute little coffee shop called Montana Coffee Traders. Upon walking through the front door, I was greeted by the unmistakably delicious scent of freshly roasted coffee and garlicky roasted potatoes. True story: I was never leaving.
They had an adorable little gift shop with local art, jewelry, pottery, and trinkets. It was part tourist-stop, part local favorite for weekday breakfast. It was absolutely perfect.
It was finally my turn to place my order. And, if you know me, picture this: at least 6 things on the menu were speaking to me, and I was equally salivating for each one.
YEA. Welcome to my indecisive life.
After inquiring about the quiche of the day, I was convinced: turkey sausage, sun-dried tomatoes, green chiles, and monterey jack cheese. AND it has a potato and rosemary crust?! Sold.
After my first bite, I knew: I was remaking this at home. So, like every other time I travel and am inspired by something, I grabbed my phone and jotted it down in my notes. Which is officially over 120 items. I have work to do.
The Details
They quiche I enjoyed that day was unreal. It had spice from the sausage, tang from the green chiles, salty, intense flavors from the sun-dried tomatoes, and a mild creaminess from the Monterey Jack. Add the fact that the base was made from shredded, perfectly cooked potatoes spiked with fragrant rosemary, and I was DONE.
In recreating this at home, I wanted to try this concept out with sweet potatoes instead. And as expected, it was more delicious than I could have hoped for.
The sweet potatoes are shredded and mixed with some egg, rosemary, and some salt and pepper. It gets a quick bake before the quiche filing is added, giving the sweet potato crust a head start.
While that bakes, start on the other ingredients!
- Cook and drain the sausage
- Open the chiles and drain along with sundried tomatoes
- Whisk eggs in large bowl.
My favorite sun-dried tomatoes to use are Bella Sun Luci Sun Dried Tomatoes. Their flavor is unbelievable,and I always have a jar in my pantry.
Once the crust is done, it’s simple to just dum the remaining ingredients in. Pop in the oven, set the timer, and get on with your morning!
Well, until that timer goes off. Then stop everything, set the table, dish up, and melt away with your first bite of this unbelievably simple, healthy, and incredibly flavored Rosemary Sweet Potato Quiche with Turkey Sausage, Sundried Tomatoes, and Chiles!
Rosemary Sweet Potato Quiche with Turkey Sausage, Sundried Tomatoes, and Chiles
Ingredients
For the sweet potato and rosemary crust:
- 2 large sweet potatoes
- 2 eggs
- 1 Tbsp rosemary
- 1 tsp salt
- 1/2 tsp Freshly cracked pepper
For the quiche:
- 8 eggs
- 1 lb turkey sausage cooked and drained
- 3/4 cup sun-dried tomatoes in oil, chopped
- 7 oz can mild green chiles, drained
- 1/2 cup monterey jack cheese
Instructions
For the sweet potato and rosemary crust:
- Preheat oven to 450 degrees.
- Peel sweet potatoes on the large side of a box grater. Using cheese cloth or a clean kitchen towel, squeeze as much liquid of out the sweet potatoes as you can. Place in a large bowl.
- Add eggs, rosemary, salt, and pepper, stirring throughly to combine.
- Spray a 9 inch pie pan or baking dish with cooking spray. Pour sweet potato mixture in to dish. Using the backside of a spoon, press the mixture in to the pan and up the sides. Ensure you're pressing it as much as you can - you want them to appear flattened, like hash browns.
- Bake for 30 minutes, removing to cool slightly while you prepare the quiche ingredients.
For the quiche:
- Reduce oven to 350 degrees. Once the crust is slightly cooled, top with cooked turkey sausage, sun-dried tomatoes, green chiles, and cheese.
- In a medium bowl, whisk eggs. Carefully pour eggs over quiche ingredients, being sure to not overfill. Depending on your dish size, you may use less than 8 eggs.
- Bake for 20 minutes, or until eggs are set. Remove from oven, serve warm.